Barbecued Scalloped Potatoes

By kiwill

Ingredients

• 1 1/2 pounds baking potatoes
• 1 large red onion
• 2 tablespoons butter
• Salt -- to taste
• Freshly-ground black pepper -- to taste
• 1 tablespoon chopped fresh rosemary, dill or parsley
• 1/2 cup creamed cottage cheese -- (optional)
• 1/2 cup shredded cheddar cheese -- (optional)
• 1/2 cup whipping cream -- (optional)

Details

Servings 4

Preparation

Step 1

Cut potatoes into 1/2-inch thick slices. Slice onion thinly. Cut butter into small pieces.

On a 24-inch square of greased heavy duty foil, arrange half of the potato slices in single layer. Top with half of the onion. Dot with half of the butter. Sprinkle with salt and pepper to taste, then with some of the rosemary.

Spread with cottage cheese and sprinkle with cheddar (if using). Layer with remaining onions, salt and pepper to taste and rosemary. Top with layer of remaining potatoes; dot with remaining butter.

Fold foil over and seal 2 of the edges together with double fold. Tilting open end up slightly, pour in cream (if using); seal foil tightly.

Place on grill over medium-hot coals or medium setting; cover and cook for 20 minutes. Carefully turn package over and grill for 10 to 20 minutes longer or until potatoes are tender.

This recipe yields 4 servings.